Description
A comforting, soul-warming bowl of homemade soup that transforms simple tomatoes into a rich, flavorful masterpiece. By roasting tomatoes and garlic with smoked paprika, you unlock a deep, complex flavor profile without the need for complex techniques. This pantry-friendly, nutritious recipe is perfect for busy weeknights, offering a velvety texture and an earthy smokiness that makes every spoonful feel like a cozy, healthy embrace. Ideal for serving on chilly days with a side of crusty bread.
Ingredients
1.5kg (3 lbs) regular red tomatoes, halved and cored
5 garlic cloves, skins on
2 tbsp olive oil
1 1/2 tsp smoked paprika
1 tsp cooking salt
1/4 tsp black pepper
1 tbsp olive oil, for the base
2 garlic cloves, finely minced
1 onion, diced
1 litre (4 cups) low-sodium vegetable stock
1/2 tsp white sugar (optional)
1/2 cup heavy cream
Instructions
Preheat your oven to 400°F (200°C).
Place tomatoes and garlic cloves (skins on) on a baking sheet, drizzle with 2 tablespoons of olive oil, salt, pepper, and smoked paprika.
Roast for 30-40 minutes until tomatoes are charred and tender.
Squeeze the roasted garlic out of their skins and discard skins.
In a large pot, sauté the diced onion and minced garlic in 1 tablespoon of olive oil until softened.
Add the roasted tomatoes (including juices) and the vegetable stock to the pot.
Simmer for 10 minutes then blend until smooth using an immersion blender.
Stir in the cream and sugar if desired; serve hot.
Notes
Ensure you squeeze the garlic out of the skins carefully after roasting. The cream can be replaced with coconut milk for a dairy-free version. Store in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 9g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg